Southwest Breakfast Skillet with Cilantro Aioli

Southwest Breakfast Skillet with Cilantro Aioli

I truly apologize for being such a terrible blogger these past two months. Yeah, two whole months went by without a single new recipe, Instagram posts that came far and few between, and little to no presence on Facebook or Twitter. I can't believe I let it go that long without bothering to keep up with something I truly love doing––sharing recipes with you all and just being a part of the Paleo community in general. While the biggest reason I'd taken some time away from this website was because I was really busy with work and some side projects, I also kind of fell off the Paleo wagon––but totally not intentionally. And in no way was I happy about it. One gluten-free pizza led to a lot of cheese, and then some hummus, and then a lot of chocolate––and not the good-for-you kind. Before I knew it, I was on a downward spiral and everything that I had worked for to improve my life and my health seemed to have been lost. I wasn't happy, but I let all of my food cravings take control and ended up going back to my old eating habits. I would eat foods that I knew were bad for me––that I knew would make me sick, feel bad about eating those foods, and then get sick from eating those foods. Then all I wanted was more junk food. So I ate more junk, and thus, the cycle continued. This lasted for probably about six weeks, and I can tell you, I was miserable throughout all of it. The point of me sharing this isn't to make excuses for why I basically abandoned my website and web presence in general, it's to prove that we are not all perfect. Things like this happen. We give into one food craving and it leads to other poor choices that don't make us feel good. What we have to do in situations like that is realize that it's OKAY! It's okay that you've made a mistake or fallen a little off the wagon––it happens to the best of us. All you have to do then, is say something along the lines of "I'm going to stop doing this"––and really mean it. I chose to skip posting on my website for a little while and to not be on Instagram and Facebook so much because I could not, in good conscience, keep up with the facade of a healthy Paleo lifestyle and promote my Whole-30 and 21DSD compliant recipes, while I was sitting at home, days without going to the gym, eating grains and dairy. But now I'm back. Because, I told myself I was going to stop eating junk––and I did. It takes a little bit of willpower and positive thinking. It's certainly easy to feel defeated when you fall off the wagon––which makes it so much harder to jump back on––but it never makes it impossible! Now that I've gone all personal and tried to be motivational, there's the real reason you visited this page; a super easy and delicious sweet potato skillet breakfast! This recipe was created back in January (pre-Paleo derailment), and I've made it a number of times since then. The mild and sweet flavors of the potato pair so nicely with the strong flavor of the cilantro in the aioli. It's a really simple dish to make and it reheats beautifully in the microwave if you've got any leftovers! Also, the aioli is delicious on just about everything I've tried it with so far, but I love it most on grilled skirt steak... just sayin'.

Southwest Breakfast Skillet with Cilantro Aioli

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min Serves: 4-6

Ingredients Southwest Breakfast Skillet

  • 2lbs sweet potatoes, scrubbed clean

  • 2 tbsp olive oil

  • 2 tsp garlic powder

  • 1½ tsp onion powder

  • 1 tsp sea salt

  • ¼ tsp freshly ground black pepper

  • 4-6 eggs, at room temperature

Cilantro Aioli

  • 1 egg yolk

  • ¼ cup lime juice

  • ⅔ cup packed cilantro

  • 2 large garlic cloves

  • ¾ tsp dijon mustard

  • ¾ tsp sea salt

  • ¼ tsp freshly ground black pepper

  • 1 cup regular or light olive oil (try not to use extra virgin)

Preparation

  1. Preheat oven to 400 degrees F.

  2. Cut the sweet potatoes into roughly ½" slices, then cube them. Place them in a medium sized mixing bowl, add the onion powder, garlic powder, sea salt, and black pepper, and toss to coat the potatoes evenly.

  3. Place a cast iron skillet (or other oven-safe skillet) over medium heat and add the 2 tbsp of olive oil. Add the cubed sweet potatoes and cook for 14-15 minutes, stirring occasionally––to cook all sides.

  4. Crack the eggs directly into your pan, on top of the sweet potatoes. Put the whole skillet into the oven and let it bake for 5-6 minutes (just until the whites of the eggs are fully set, but the yolk is still runny).

  5. Remove the skillet from the oven and let cool on top of the stove for a few minutes while you make the cilantro aioli.

  6. To make the aioli, add the egg yolk, lime juice, cilantro, garlic, mustard, sea salt, and black pepper to a food processor or blender. Blend for a few seconds until all ingredients are mixed together and a mini emulsion has formed.

  7. Slowly pour the cup of olive oil into the blender or food processor (while it's running). And I mean really slowly––pour the olive oil in a very thin drizzle to form a thicker and smoother sauce rather than a watery and broken one. This should take at the very least four or five minutes.

  8. Serve the eggs and sweet potatoes topped with the aioli and enjoy!

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